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Recipes
Gorgonzola and Gingered Pear Quesadillas
By smleonard
• Peel, halve and core pears
- 4 ripe pears, preferably Bosc
- Juice of 1 lime
- 1 tablespoon minced ginger
- 8 ounces Gorgonzola cheese, crumbled
- 8 large flour tortillas
- 8 thin slices ham or prosciutto
- Canola oil
Canapes
By smleonard
Preheat oven to 350 degrees F
- 1 (8 ounce) wedge Brie Cheese, rind removed
- 30 frozen phyllo shells
- 1/2 cup (1 stick) butter, melted
- 2/3 cup apricot preserves
- 2 cups fresh or dried apricots, finely chopped
- 1/4 to 1/2 cup sliced almonds or to taste
Berry Sorbet
By smleonard
Pulse the fruit, sugar, and salt together in a food processor until combined, about 15 pulses
- 3 cups berries (use only 2-1/2 cups if using just blueberries)
- 1 cup sugar
- Pinch salt
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon vodka or berry liqueur (optional)
Red Velvet Cake
By smleonard
For the Cake: Cream shortening and sugar until fluffy
- For the Cake:
- 1 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 4-1/2 ounce bottles red food coloring (1/4 cup)
- 2-1/4 cups sifted flour
- 2 teaspoons cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- For the Frosting:
- 1 cup milk
- 5 tablespoons flour
- 1 cup margarine
- 1-1/2 cups 10x confectioners' sugar
- 1 teaspoon vanilla
Big Basil Shrimp Chowder
By smleonard
Directions Melt butter in a large pot over medium heat
- 2 tbls butter
- 2 stalks celery, chopped
- 1 red onion, chopped
- 1/2 green pepper, choppped
- 2 tbl purpose flour
- 2 cups water
- 2 8 ounce bottles clam juice
- 2 teaspoons Old Bay® seasoning
- 1 teaspoon dried basil, crushed
- 1 1/2 pounds large shrimp in peeled with tails on
- 1 12 ounce package frozen whole kernel corn
- 2 tablespoons capers
- 1 8 ounce container mascarpone cheese
- Cheesy Polenta (optional)
- Fresh basil leaves (optional)
Unusual bananan bread
By smleonard
cream together shortening and sugar, add eggs and cream together well
- 1/2 cup shortening or 1 stick softened butter
- 1 cup sugar
- 2 cups flour
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 3 medium bananas, mashed
- 1/4 cup chopped walnuts
- 1/2 cup chopped maraschino cherries
- 1/4 cup chocolate chips
- 2 eggs beaten
Grilled Chicken and Corn Salad With Avocado and Parmesan
By smleonard
Directions Heat grill to medium-high
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, finely chopped
- 4 tablespoons olive oil
- kosher salt and black pepper
- 2 6-ounce boneless, skinless chicken breasts
- 3 ears corn, shucked
- 5 ounces baby spinach (about 5 cups)
- 1 avocado, cut into bite-size pieces
- 2 ounces Parmesan, shaved
Mini Potato Corn Cakes with Cheddar and Sour Cream
By smleonard
1. MIX potato flakes, corn meal, garlic salt and cayenne in medium bowl
- 2 cups Hungry Jack® Instant Mashed Potato Flakes
- 1/3 cup Martha White® Plain Enriched White Corn Meal
- 1 tablespoon garlic salt
- 1/4 teaspoon cayenne or chipotle chile powder or to taste
- 1/2 cup very thinly sliced green onions
- 2 cups milk
- 1 cup shredded sharp or smoked Cheddar cheese
- 1 (12 oz.) bag frozen super sweet corn (2 1/4 cups), thawed
- Crisco® Olive Oil No-Stick Cooking Spray
- 1/2 cup sour cream
Chicken Florentine Artichoke Bake
By smleonard
1) Preheat oven to 350 degrees F
- 8 oz dried bow tie pasta
- 1 small onion, chopped
- 1 Tbsp butter
- 2 eggs
- 1-1/4 cups milk
- 1 tsp dried Italian seasoning
- 1/4 to 1/2 tsp crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack Cheese (8 oz)
- 1 14-oz can artichoke hearts, drained and quartered
- 1 10-oz package frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp paprika
- 1 Tbsp butter, melted
Pumpkin, Chickpea, and Red Lentil Stew
By smleonard
Directions 1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato past...
- 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
- 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 3 medium carrots, sliced 1/2 inch thick
- 1 cup chopped onion (1 large)
- 1 cup red lentils, rinsed and drained
- 2 tablespoons tomato paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 4 cups chicken or vegetable broth
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- Plain nonfat yogurt (optional)